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- Indian-style chicken in sauce.
- 16 pieces chicken, skinned
- 2 tbsp (30 ml) plus 1/2 cup (125 ml) vegetable oil
- 2 (or 3) cups onions, thinly sliced
- 1/2 cup (125 ml) blanched slivered almonds
- 3 tbsp (45 ml) ground coriander
- 1 tsp (5 ml) salt
- 2 tbsp (30 ml) chopped fresh ginger
- 2 tsp (10 ml) ground cardamom
- 2 tsp (10 ml) ground red pepper
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2 ml) ground fennel
- 2 cups (475 ml) plain yogurt or sour cream
- 1 cup (225 ml) water
- fresh cilantro for garnish
- Heat 2 tbsp (30 ml) oil in large pot or dutch oven over med-high heat.
- Pat chicken dry; add chicken in batches and quickly cook on all sides until no longer pink on outside - but not too brown.
- Remove chicken and set aside in warm place.
- Heat remaining half cup oil in pot and add onions.
- Cook onions for about twelve minutes, stirring constantly, until softened and golden brown.
- Add almonds, coriander, ginger, cardamom, red pepper, cumin, and fennel and cook three to five more minutes.
- Remove mixture from heat.
- Transfer half of onion mixture to food processor or blender; add half of the yogurt of cream (1 cup) and half of the water (half cup) to the onion mix in blender and puree.
- Repeat process with rest of onions, yogurt and water.
- (*you can leave out the pureeing step and leave mixture "as is" if you prefer, but pureeing the mixture gives a very nice result)
- Pour sauce back in skillet.
- Add the reserved chicken to sauce and place over med-high heat to bring to boil.
- Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about fourty-five minutes.
- Remove from heat and let stand for about half an hour (this intensifies the flavor - if you can wait that long!)
- Reheat gently and serve with buttered rice and vegetables.
- Mouth-watering recipe of India. Yummmmmmmmyy!
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